Potosi Enchiladas Recipe
When talking about enchiladas we must know that there is something for everyone. In Mexico, each state has its particular variant, all of them with such different characteristics that make them special and delicious, always maintaining the essential characteristic of being corn tortillas covered with chili. The state of San Luis Potosí is no exception, as it has its own style of enchiladas, which are called “enchiladas potosinas”. These have the particularity that they are fried and the corn dough is mixed with the prepared sauce, in this way a reddish dough with a strong chili flavor is obtained, but simply delicious.
We invite you to stay with us so you can learn how to make Potosi enchiladas, which are practical, fast, simple and very cheap, everyone at home will love them!
Ingredients to make Enchiladas potosinas:
• 10 ancho chili peppers deveined and seedless
• 1 tablespoon of butter
• ¼ piece of white onion chopped
• 1½ cups of fresh cheese
• ½ kilogram of corn dough
• ½ tablespoon of salt
• 1 tablespoon chicken bouillon powder
• 1 cup of oil for frying
• 1 clove garlic
• 1 cup vegetable oil
How to make Enchiladas potosinas:
Take the ancho chili peppers, already cleaned, and place them on a hot griddle to cook them until they are perfectly roasted on both sides.
Place them in a bowl of hot water and let them sit for about 20 minutes. After this time, remove from the water and reserve a moment to continue with the preparation of the enchiladas potosinas.
Meanwhile, melt the butter in a hot skillet over medium heat and add the finely chopped onion to fry. Add a pinch of salt. Once the onion is transparent, remove it from the heat and reserve it for a moment. After the rest time of the chilies, crush them with the garlic, a piece of onion and a pinch of salt. Take a spoonful of this sauce and add it to the fried onion, also adding the fresh cheese, and mix these ingredients perfectly. On the other hand, take the rest of the sauce and add it to the corn dough to mix it perfectly until you get a reddish dough.
If you have a tortilla maker handy, place a small ball of dough in it and flatten it with medium force to form the tortilla. If you don’t have a tortilla maker, you can use two plates with flat bottoms to place the ball of dough between them and press down.
Fill the enchiladas potosinas by placing a little of the onion and cheese mixture on one side only. Close the enchiladas and place them on the hot griddle to cook them. It must be very hot when adding the enchilada so that it cooks evenly. In order for the Potosi enchiladas to acquire a golden consistency, you must fry them in a pan with plenty of hot oil. They will take approximately 15 minutes to be ready. When they are golden, remove them from the oil and remove the excess fat with absorbent paper. The original enchiladas potosinas are served hot, so you can already enjoy them.
What are enchiladas potosinas served with?
To accompany the enchiladas potosinas you can add sliced white onion and a little fresh cheese. Likewise, it is a good option to pour some sour cream, prepare some Mexican guacamole and homemade tortilla chips. On the other hand, there are those who accompany potosina enchiladas with slices of tomato or avocado.
